📝 About This Recipe
This quintessential French pastry captures the essence of summer with a crisp, buttery Pâte Sablée crust and a silky-smooth vanilla bean pastry cream. Topped with a vibrant mosaic of glazed strawberries, it offers a sophisticated balance of textures and a delicate sweetness that has made it a staple in patisseries across France. It is the perfect centerpiece for a garden party or an elegant Sunday lunch.
🥗 Ingredients
Sweet Shortcrust Pastry (Pâte Sablée)
- 250 grams All-purpose flour (sifted)
- 150 grams Unsalted butter (cold and cubed)
- 90 grams Confectioners' sugar
- 30 grams Almond flour (fine ground)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt (fine sea salt)
Vanilla Bean Pastry Cream (Crème Pâtissière)
- 500 ml Whole milk (full fat for richness)
- 1 piece Vanilla bean (split and seeds scraped)
- 4 large Egg yolks
- 100 grams Granulated sugar
- 40 grams Cornstarch (sifted)
- 30 grams Unsalted butter (cold, for finishing)
Fruit Topping and Glaze
- 500-600 grams Fresh strawberries (ripe, uniform size, hulled)
- 3 tablespoons Apricot jam (strained for glaze)
- 1 tablespoon Water
- 1 sprig Fresh mint (for garnish)
👨🍳 Instructions
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1
Prepare the pastry: In a food processor or by hand, rub the cold butter into the flour, almond flour, confectioners' sugar, and salt until the mixture resembles fine breadcrumbs.
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2
Add the egg and pulse or mix just until the dough starts to clump together. Turn onto a work surface, gently knead into a disc, wrap in plastic, and chill for at least 1 hour.
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3
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to 3mm thickness and line a 9-inch (24cm) tart tin. Trim the edges and prick the base with a fork.
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4
Blind bake the crust: Line the pastry with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and paper, then bake for another 10 minutes until golden and crisp. Cool completely.
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5
Start the pastry cream: In a medium saucepan, bring the milk and vanilla seeds/pod to a simmer over medium heat. Remove from heat just before it boils.
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6
In a separate bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened, then whisk in the cornstarch until smooth.
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7
Temper the eggs: Slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent curdling.
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8
Pour the egg-milk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking vigorously, until the cream thickens and boils for 1 minute.
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9
Remove from heat and whisk in the 30g of cold butter until melted and glossy. Pass through a fine-mesh sieve into a clean bowl.
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10
Cover the pastry cream with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until cold (at least 2 hours).
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11
To assemble: Whisk the chilled pastry cream briefly to loosen it, then spread it evenly into the cooled tart shell.
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12
Arrange the strawberries: Slice them in half or leave whole if small. Place them in concentric circles starting from the outside edge, pointing upwards.
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13
Make the glaze: Heat the apricot jam and water in a small pan until liquid. Strain to remove lumps, then lightly brush the strawberries with the warm glaze for a professional shine.
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14
Garnish with a few small mint leaves and chill for 30 minutes before serving to allow the cream to set slightly.
💡 Chef's Tips
Always use cold butter for the pastry to ensure a 'sandy' and crisp texture. Don't overwork the dough once the egg is added, or the crust will become tough and shrink in the oven. For the best flavor, use strawberries at the peak of their season and at room temperature when serving. If your pastry cream has lumps, simply pass it through a fine-mesh sieve while it is still warm. To prevent a soggy bottom, you can brush the baked tart shell with a thin layer of melted white chocolate before adding the cream.
🍽️ Serving Suggestions
Serve with a glass of chilled Demi-Sec Champagne or a light Rosé. A dollop of lightly sweetened Chantilly cream on the side adds extra decadence. Pair with a cup of Earl Grey tea for a classic afternoon treat. For a modern twist, sprinkle a few crushed pistachios over the top for crunch. Serve alongside a scoop of lemon sorbet to cut through the richness of the pastry cream.